Eating Your Feed Season 2 Marathon • Tasty

hi guys I hope you guys enjoy the season two marathon of eating your feet make sure to come back on Saturday November 16th for season three premiere okay so here we are season two eating your feet season two season two I'm Andrew I'm Nikki and this is Patrick so today our dear dear friends Adam and Annie challenged us to make mochi based on a viral video we found on YouTube dude it so this video comes from a channel called only in Japan this guy Jon dog makes it this is a street food shop in Japan they've got two guys oh there's swinging swinging mallets I don't feel like a bowl looking thing so this is the process of taking rice to mochi which is this glutinous rice substance we can't do that that was really heavy he looked like he was really like yeah so we're gonna bring on our culinary expert and good friend yeah hey Rhea come on down we're making mochi yay what do you think it's fun yeah I used to do it when I was in elementary school oh wow I asked my mom to get a photo I've never had mochi so I'm very excited Wow in addition to the special equipment we also needed special rice which we bought in advance because it needs to be soaked overnight but what we also bought is some mochi to eat right now oh the texture is amazing the outside green stuff is the mochi inside is red bean paste and then it's covered in soybean flour so the texture is very gelatinous almost like very soft gummy bears so this way of making mochi requires those special equipment things there it's a machine that makes mochi these things I'll try to show it this organization called Kizuna they actually have this equipment because they do mochi making classes so they're gonna lend it to us off to the j ACCC so to make mochi we are required to find some special equipment and you have that special equipment hi who are you and why do you have this my name is Kent Mata May and I work here at the Japanese American culture and community center so right now we're here in the james irvine japanese garden in little tokyo and we're going to be borrowing q zena's machi suki equipment and Kizer knows mission is to educate engage and empower the next generation of Japanese and Japanese American youth so in order to make the mochi the traditional way you're gonna need a few items one year need a steamer to steam the mochi gourmet rice and you're going to put it in the suit and then once it's in there you're gonna take the kena and you're going to start breaking down the rice from its green structure to basically a paste I'm gonna take my left hand and make a fist on top and we're gonna push down into the blue foo like this how long does the counting process typically take depends how much effort you put into it okay so for your team for example we can we can get through one one she may be ten to ten minutes oh yeah do you think we can do this yeah you folks are gonna be great Wow I got the Kent seal of approval there do you know the number of people who die every year it's been reduced when eating the mochi I would say be very careful to chew it very well people who eat mochi I'm tendency to choke on it and some people even die eating it making yes well thank you for giving us a little lesson of course I think it's time for us to give it a go look be careful thank you look like Paul Bunyan alright ok so to make mochi you start with rice and we have to get a particular kind of rice that is meant for mochi making which is a sweet mochi rice it's superior short grain sweet rice and now we need to cook it tent recommended 1 cup rice to one and a quarter cups water I think we should do full yeah 4 cups of rice is 5 cups of water [Music] now I'm measuring the water to rice ratio beep it's not 60 minutes I could just do double duty [Music] no light didn't come on is that bug dinner Oh Oh electronics so here we are we got it clean it first I'll scrub it look like a face yeah yeah no we put two eyes are there it's important that mochi stays hot while it's being made so we're using warm water and hopes of warming up those two altogether yeah this is incredible all right guys good luck Oh should we test the texture of it that's a lot of water that looks pretty gelatinous they say it's probably all about and I feel like even we pound it that's it it's just gonna turn into mush we can try it but my guts telling me maybe I don't know guys I'm kind of into it yeah I hope this work I mean I've never seen it so [Music] okay I have all the rice mail oh here it comes the malleus will help keep it hot because we'll be dipping it in hot water and the first thing we're doing is squidging what's it feel like oh it's so smushy now looks like mashed potatoes how's it look really bad it looks like two wooden horses are like trying to like give each other I mean it's sort of yeah okay yeah this isn't gonna get gelatinous and bouncy I don't think this is gonna get there it's definitely pacing up but I get why we would want to just actually start it the right way from the start do you remember this video he was clean right like it's not coming go like this it needs to be stickier which means less water yeah I mean it tastes like bland dry rice porridge so yesterday we had some overnight soaked rice that we put in a rice cooker but we think that's wrong we think you only soak if you're going to steam yeah what is difference between cooking and steaming the mechanism the mechanism so my wok wife dough meets mom last borrow steamer your work wife mother-in-law yeah yeah yeah I love jet that looks decided that we're going to steamed rice instead of using the rice cooker I can do that job I can do that job bottom it's a pot so we feel weeds water and lay boil we've got 8 cup soaked and do 4 cups per batch I got mugs for coffee thank you I came at the wrong time and then we spread these cheesecloth over the steam arm so you just have to poke the hole so the steam can escape all right let's open this puppy on let it steam for 30 to 40 minutes and we will see if we truly could speak air steam you want some I feel pretty good about our steamer we had this classic method but we weren't pairing it with the classic method of stealing it we're trying to go to high tech with that robot [Music] what you want all right we're doing it this looks good oh yeah it doesn't look like porridge no yeah that looks great this is yeah this is different it's less sloshy and it's motion yeah it's way more encouraging Andrew yeah let us know what you want to swap get in there it's harder to press now cuz it's oh yeah yesterday oh yeah look at that weight getting there yeah that looks pretty paced like imagine making this in an apartment with your neighbors down sit up good it's more satisfying than the squishing yeah Adams dying oh yeah oh gee Adams doing the pounding that I like oh that pulls pretty nicely yeah yeah the last round of pound is with like one person with their hands and they're flipping it and slapping it while one person pounds we're gonna do that very carefully no you guys are too dangerous we beat the of it now we're gonna cover it with some warm towels to keep it hot so we're gonna shape the mochi and this is much conser rice flour it's a little when you're shaping make sure you're covered with your hand oh it's flour cause it's really sticky this was actually my first job when I was 14 [Music] just for new year it feels really good yeah I'm definitely thinking about like choking and dying pretty like a lot yeah I've been thinking about that all night flower hits the board yeah you stick to your hands that suppose oh you got a cute little yeah you did good so I think we can eat it right now if you want you yeah I want to eat it fresh oh yeah made mochi yeah we did looking at the video we have not made it green or filled it with anything which should be our next stage of the challenge I don't think we can get this exact ingredient that makes it green from the video the green is coming from yomogi it's a Japanese hard I've never seen that anyway so maybe we can go to a grocery store on to something else do your monkey course we're gonna sample it with soy sauce though it's popular way to eat mochi Easley's soy sauce and sugar a little bit sugar yeah and seaweed looks great yeah yeah I'm getting right in there oh yeah that's really satisfying as a person who only ever had ice cream mochi yes flavor is a revelation [Music] we're back from the grocery store sweet bean roasted soybean powder my junk spittle yomogi is this gonna make the cane a green you should be alright we just have to be careful we're about ready to make the next batch of mochi all right first things first we got steaming rice Bravo that's pulse I think we just steamed it the same way okay now we're gonna get the beans ready to go can I tell you that this is one of my favorite things to do open cans yeah that's weird alright so we're going to mash up some of these beans to be more of a paste can I ask a question about this bowl is it used for any specific thing yeah we use a full ground sesame it's so it's a sesame baseball are you getting it - Oh something else - yeah can you guys take that over there create come here okay I want that was my part doing our mochi dance Junor mochi stance who are our first mushers you want to be the first mushers yeah so we got to put it in and fold it through this journey I felt a real team a ship with you guys I think we could pound it for like 10% more get it a smoother consistency what must look like a sulfide yeah that looks way greener Oh see this is synchronicity this is what sting was talking about yes that looks great very slimy looking oh hell yeah every a you know it really is starting to look a lot like the video yeah get in there Pat you got a pal ha ha you know making my sounds really helps it does I think it's bad right we're moving on to the next phase of slapping pal [Laughter] give us the final slap oh my god so you're going to take a look portion all right I'm going in the Sui Dean oh yeah that's you guys are doing a good job yeah are you doing Oh bingo Bongo I got it it's just my champion success we made mochi we really did we have a green mochi is flavored with matcha filled with red bean paste and covered in a soybean powder the signs of learning as well the red bean really works so well I'm not real for funding hi-yah tickle show wise it's better than that first try a lot smoother after we switched to the steamer all the methods that we did were as it would have been done way back in history if you couldn't opportunity to do this with bikini and those Sue and a bunch of people do it it's awesome maybe should invite a bunch of her friends see these yeah it's a good texture yeah this whole process was made possible because of Kent and Kizuna and the Japanese American cultural and community center big thanks to them and hit homies mom and he told me okay so here we are eating your feed where I've been challenged by Adam the person behind the camera to mate and pulled the noodles something I've never made before in the offseason I said and hey Adam wouldn't be cool and make these noodles completely forgot about it then he brought it back on me and I was like that looks so hard I regret ever saying handful noodles we're going to do this one made by this guy Peter song from kung-fu kitchen in New York City it's kind of like spinning together like if you ever have we're on a swing set as a kid and like wrapped it up and you sit on it and spin around a lot until you get close to throwing up like once it's been needed he's just like watch the noodle is pulled and then doubled over and pulled again until he has noodle sized noodles this is like the closest that cooking gets to magic for me it's a very simple dough it looks like flour water he's using a bread flour with a higher gluten content I think that's gonna be important to talk through my game plan I have chef extraordinaire we a that a good set up Adam hey hey REE a is a tasty producer always helps us when we're messing up with stuff so today I'm doing the hand-pulled noodles what do you think about that you don't need to must I write you that's true too you just have to make it happen I just need some noodles in a bowl by the end of tomorrow mm-hmm okay I'll let you know if I need any help bye hi okay so I did some measuring and I've got 900 grams of flour aka approximately 2 pounds I measured it that way then Adam made me convert science 20 grams of salt 450 grams of water we begin now [Music] I'm gonna make a well this reminds me of my cat because his name is Wellington it's currently trying his hardest not to look as doesn't seem like it's gonna be enough water to be honest I mean I guess when you think about it the flower is like not just white dust but it started out as hundreds of acres of plants and I feel like I need more water I know what you're feeling right now which is when you see someone struggling with something it's like watching somebody open a jar that's what this whole show is I think it's time to let this rest so this dough already feels a lot smoother do I need uh some flour on this surface do I need a flour on this surface I shouldn't have added that flour everything I'm reading says that you're having a hard time with the elasticity of the dough just needs to rest longer you don't really see it in the reference video when they do the cut and it comes back with this shiny log of dough it's because of the oil okay I think I'm gonna try to the old snake test on this thing what am i doing I think this slapping is because the dough is it just wants to return to its original shape oh I broke it instead of giving up on this dough I think I'm just going to add water to it why did you let me do this this is a bad idea wretched it again am-scray yeah so mistakes were made we found a very useful Cook's Illustrated article it turns out I did pretty much every ratio incorrectly it also seems to be that working with exclusively bread flour you'll get the best result but it will be harder to work with I feel good this is like the stuff I should have done before the first time so we have 900 grams flour seven grams salt 540 grams of water for me a little well that one I did good come back your water okay water what are you doing why are you thinking when you're kneading I think doing this right I feel like maybe you should wash your hands okay but like your hands are like crust crust cross crusty rusty oh yeah you're so much better at this it looks very smooth ER now think it was we needed more water okay I think it's time to let that rest so I'm gonna put that in there so we've made four batches of dough with different combinations of Laur salt after it's had a really long time to rest it should be really good to go tomorrow it's business time so yesterday we prepared at four batches of dough we're gonna go with the first one I made it's quite cold I hope that doesn't screw me over oh okay it's not uh-uh-uh-uh this feels like ABC gum guys know that one already been chewed I'm getting a couple nods from around the room it looks like a little slug room I think I need to let it rest laurier i thoughtyou coffee for everyone this was actually completely on you just leaving your like it it's really good yeah okay we've let this dough log rest I'm gonna gently stretch this out all right when I double it over and see how how this goes it's gotten so tight I can't make a noodle from this it just wants to break it reaches a tearing point pretty easily so this one's exactly the same as the last one but with a different salt you do that much stretching and then it's like we're really just burning through our deck here though AP & bread flour mixture it's now genuinely at room temp and look at this well it's pretty good let me portion off a little bit and see how far I can get with this come over here and try this dough fight [Music] oh you're out it's the new thing you know how chokers came back into style this is a doaker this feels like Britney Spears was the video toxic yep no it just doesn't have the elasticity that I think is required for this kind of noodle we are in California one of the driest periods we've ever had here all of our recipes suggest that if it's drier you're gonna need more water how much more water I don't know I'm gonna do 400 grams of water we just got to get to a point where we're making noodles as I thought my kneading days were behind me at what point do I determine that this is entirely too wet can I just pull this into noodles right now I think I need to add a little bit more flour to this come on a little more I need more flour I called bolt on everybody's recipe that ever published a thing about noodles he was trying to keep the noodles for themselves I get it I would do it too I'm gonna burn this tape when I successfully make noodles okay having seen how these videos get made I want to say cue the heroic music now okay okay okay okay I'm gonna cut off a little section like this okay and then I'm going to fold this back up oh I worked so hard meeting that well I reached the tearing point okay let's try another recipe okay we found this recipe utilizing a stand mixer from this guy chef Thomas Johnson let's just follow his recipe exactly see if it works cake flour all-purpose flour salt and baking soda whew okay boil water let's whack it up going to speed for this is Brown that will we yeah yeah that's completely the wrong kind of flour maybe if I added more water to this I wouldn't work exactly too much water so this was a failed attempt yeah that's a wrap on day two this is gonna require some further research so far for this video we've been referencing recipes that utilize high-gluten flour to achieve a very pulley dough I found this guy's website Luke Rui Mars there's like nothing on it but this recipe but he said views low-gluten flour and an alkaline solution to help make a suitably stretchy dough so I have approximately 150 grams of cake flour going into 25 grams of all-purpose flour 2 grams of salt and 1 gram of baking soda huh Oh to the wrong that's our 8 and 110 grams of water turn it into a squishy paste whereas we in the industry like to call it dough and the oil at this point sure why not it's quite wet and sticky very nearly too sticky to work with the dough should no longer bounce back but you can see like when I put my fingers into it it kind of holds its shape which is what I ultimately want it to do but I'm gonna give it a quick little pull test ready for this it's still pretty brittle right here and it definitely feels way different than any previous batch oh the dough is getting good oh yeah yeah oh yay welcome how's it going I've seen better days I'm using cake flour for the first time yeah and I needed this for like maybe 40 minutes 40 minutes by huh yeah Wow I just don't have a delicate enough touch to do it yet I need to correct it really like delicate touch boom boom so you think cake flour i'ts to answer this dough feels much nicer to work with in any dough he had previously I feel like you should have made it a little longer that's a noodle Rea just leave that there and then let's work on some other noodles so much mage I don't know oh hell yeah baby hey there's one noodle okay that's not a big deal okay I have one super fat one here this isn't working okay I give up on that okay so that's pretty much the end of day three and I think I'm at the part where I need to really figure out how to pull them evenly so tomorrow same dough recipe working on the pulling hopefully we'll have a bowl of noodles by the end of the day so I needed it for about 40 to 50 minutes and now when I touch it it don't bounce back okay ready here we go mmm that's one thick noodle here's to thinner noodles I mean that's like more or less without those breaks that's basically it that's noodles that's noodles okay there's a little bit of nibbles right there if I are good at this you would just be able to make a portion of noodles out of one pull but I cannot do it evenly enough I think it would take years of practice to get that good so instead I'm just making like four noodles at a time we're ready to do the final plating of these noodles I've got some salted water boiling my noodles are slumbering under here I've got herbs she garnished the bowl with hello ei how did it go not great but at least the dough worked I have some noodles here but I did that with my hands no not a machine noodles are cooking beef broth did you see that all this is handmade Rea don't worry about the broad if you'd like to see a broad video we have a comment I'm straining my noodles look at that that's not tonne of noodles I just made who hide this thick one huh I'm not hiding my shame thick noodle goes back in watch out we a dangerous I run a tight ship over here in Andrews noodle world yeah that's looking good cilantro more cilantro onions some of these are quite thick and how about for a splash of color boom little chili oil good it's a bowl noodles you did it sort of you can see they're very uneven that's easily the hardest part it's magic what they do are you happy yes because it's over yeah really it's very rigid Adam you want to try some good that's really tasty yeah yeah chili oil this was the longest episode yet so little was accomplished but you know high respect oh yeah oh that must are very much yeah this has been eating the hand-pulled noodles out of my feed oh yes okay so here we are eating your feed the show where people like me get challenged to try and recreate viral food recipes my friend Adam it's challenging me today to make Japanese fluffy pancakes not a lot of steps but it's going to require some skill it's the perfect level for my level of cooking which is amateur at best but I'm optimistic hand mixer on the egg whites getting it to the nice stiff fluff there okay so now they're adding the pancake mix into the three and a half inch molds so they put the lid on it rises 10 minutes now the flip is going to be very difficult that is pancake perfection right there I love pancakes it's straight up so to help me today is our food expert 3a okay thank you for coming are you making today fluffy Japanese pancakes okay yeah have you eaten Japanese okay no so egg whites it's the most important part of this fluffy pancake if you over mix it become very crumbly it's not that difficult a scare sure anything you like thank you right hi okay in here we have our molds imagine that I mean everything like living in Looney tune land where tanks are this tall and fluffy so right now we're going to take 2 egg yolks quarter cup of sugar the people in other countries get stressed out when they watch us cooking just because I wish we were saying it in the metric system it's about time we switch huh half cup of milk every last drop 3/4 cup of pancake mix looks like 3/4 what you think guys at home what's going in all right whisking together you have that now we're going to add our four egg whites here's two okay that's three all right for plugging our hand mixer okay we're in no that is a great question Adam I've never hand mixed she's not gonna overthink it just gonna go for it so that's what that button does okay things are in also may just need to be unlocked no okay we know what that button does in hmm daddy's got a beat it by hand I mean that's impossible right I don't want to do that at all okay new mixer okay what the f I think we just have a bad power source all right so we have a bad plug let's go do the noise we're going all the way in six by the way the volume is increasing I'd say we're tripled maybe quadruple the original volume close not Stan its same the peak is staying okay let's see if the tasty video see how peak that that good no yeah this is it I think I might have overdone it we're gonna get in there but just slightly we want these to mix together but we don't want to lose the whip I think it's too crumbly maybe not though it's not that far off let's go for it let's get our Heat going we're gonna put this on the lowest heat one all right both are in we greased up our molds you know three quarters of the way in okay let's cover it okay pulling it off try and separate Jesus disaster sorry folks yeah okay well this is a failure it's a miserable failure my god what is happening here Patrick I don't think the flame was high enough although it rose so what the hell is that mean I don't know it smells fantastic though so first attempt didn't work what do we learn flame will be a little bit higher and maybe try them one at a time I don't know second attempt we're gonna use what was left in the batter put the lid on I was using a fish spatula last time because that's what they used in the video but now I'm gonna use this one because I can probably hook it in a lot better bubbling up at the top looking very similar to what we were doing before it's making all types of cracking noises stop doing that if I was someone else if I was really be doing what you need to do but for me two minutes we're getting hot look how high that is I've never cooked a pancake on one side for ten minutes all right smells delicious [Music] well he burnt the bottom of that one we knew that so we need you just the heat can't figure out that I would have flipped it off these tongs aren't it these knees can't do it i greased up then so I do I need to grease it win one oh yeah that pancake II clogged your windpipe this is fluffy they weren't lying is everything you wanted on the inside definitely more edgy but and try it it's pretty good yeah not bad with syrup butter the whole thing uh-oh how's it going what is the best way to flip it I think they say it's not a good one another good let me get done good one okay dad's Hans these aren't tasty tongs that was the problem you know I'm ready to sell out so hard but no one will give me a shot at selling out I would sell out for a surprisingly low amount 2019 I'm gonna be a micro influencer why did I want to sell out okay because I was saying how these aren't any good uh-huh and I would love to do it an advertisement for a really good brand Oh like pasty yes only at Walmart you see how good she is it I will do that oh god that was so easy oh you can feel the silicon oh my all right well that answer that mix them up yeah that's stiff go okay that looks decent let's grease the molds okay that looks about 3/4 cover it up ten minutes eight minutes we're seeing some bubbling on top normally talk a little powdered sugar is fantastic five minutes oh my spatula all right to it off oh it's guys all right everyone relax okay get it low get it low god I hate the way this is shaking I hate the way the sticking yeah that looks good that Brown really was right about the a temperature it overflowed like crazy my goodness Oh put this back on can't get ahead of yourself when cooking fat I mean how many times are you happy well the tongs worked so that's good one minute oh my god everyone's square plates where the thing the embarrassing to have been you're home now yeah yeah oh my god do we think I mean it's brown it's not light brown but it's brown oh all right so the presentation of this plate not great so now that I've gotten this far I'm going to try and make two at the same time and see if I can stack them up and then I'll have some friends over to try it out so lots of times we're going to try and make two and instead of using vegetable oil to grease up the molds we're going to use spray canola oil hopefully they'll make it slide out a little bit better okay - got it better here okay just a little bit more ten minutes four minutes yeah it's rising two minutes matter of seconds oh man look how much they've risen to 49 flippin come on man you can do it you can do it bro oh yeah bear oh yeah hell yeah why not me one two 23 skidoo here we go oh my god a laptop just fell then everything's crazy right now we're flipping anyways made 800 God why God no all right screw it this is the last one all right here we go mother who cares honestly who cares whatever foot it back on I'll cut around it this sucks this really sucks cooking is fun right Adam is trying to cheer me up behind the camera maybe these are salvageable who knows well see how my mood is in four minutes so let's check back in then alright let's take them out they look way better you know my kids are getting these and I'm liking them that's how this goes in my house you want to cry about it well guess it's not even fluffy Japanese pancakes I'm gonna try and cut these out using a method that Adam came up with by pushing down hopefully that eliminates everything there and I can just flick it up Oh oh my god Adam you little whiz kid you freakin figured it out okay there's one whoa and all the sins are forgiven of that terrible flip - oh right oh my god guys breakfast is served Wow comment below what you think cuz to me not bad I've cut the butter now that's just the bun oh no we'll flip it over yep we'll flip it over hell yeah dude we'll flip it over here it is guys wow that's that's very jiggly yeah man that's not it I'm not gonna slap it you slap it oh wow it's bottles dirty yeah how many times did you try this is the fourth time oh yeah it's good oh yeah right there I like no no wow look like a kink oh just jumping in again there again there anna has anyone had a restaurant version of this before me how does this compare I think yeah you know that right wow thank you okay you're gonna whip this out and like the weekends now I know yeah I'm into it I say the flip was the most challenging part I'm sure there's like an algorithm to figuring out the right speed versus velocity of rotation etc etc give me 10,000 hours check back in will see where I'm at well I'm proud of myself it's been another episode of eating your feed I'm proud of you too hey thanks okay so here we are eating your feet my name is Nikki today my friend andrew has challenged me to recreate a very expensive beef sandwich that he tried while he was in Japan shooting worth that everyone in this room has had the sandwich except for me here's the video this is at a restaurant in Tokyo called Wagyu mafia cutlet sandwich so andrew tried the Kobe beef Chateaubriand penwick and Wow that piece of meat is luxurious it's spotted like a leopard with fat dredge it in an egg wash and panco just deep-fry it like fried chicken and they have these beautiful pieces of fluffy white bread oh this is my kind of sandwich she cut the crusts off 20,000 yen yaoi is Kobe beef the same as Wagyu beef I googled Kobe beef and the thing that is up for sale is Wagyu beef Wagyu beef is any of the four Japanese breeds of cattle there's also one called send abuse I thought it said Sandra beef and I really like the idea of there being a buccal syndrome it's and uh I'll buy a piece of beef and call it Sandra you should also buy some less expensive meat and plate this with that first maybe some test beef yeah so as always to help our very good friend and chef extraordinaire Rhea is here are you good I'm making a Japanese sandwich today yeah I remember this place is it good that's good so wag you means Japanese beef and then this was a Kobe Chateaubriand is that a cut of beef yeah yes am I gonna be able to find that here you may able to lie beside me in a restaurant saying like all the beef hmm and then it's not just like a regular kutsu sauce we can buy us sauce cold tonkatsu sauce yes and then it's bread I would like to eat just taking people's orders now that's a little bit lighter texture fluffier yeah fluffier and so the inside is not cooked all the way through higher temperature and shorter cook time exactly good luck thanks bye so we need to get cheap beef fancy beef tonkatsu sauce bread crumbs white bread preferably Japanese boyfriend I think I can do this and I think it's gonna be a really delicious day we got the B it's not much the guy who sold it to us said this is its superior piece of meat second only to Japanese Mikey all right stuff hey we got two square loaves cheap beef expensive beef we have our cuts of sauce and we've got some panko in here we also have some treat okay so we got this bread from a Korean supermarket in Koreatown but they also had a bakery so we got something hot dog buns I got this pink baguette oh yeah I do Everywhere's looks like you're eating patrick stars a hand good luck thank you I guess we get cooking so this process requires deep frying things which naturally makes me a little bit nervous but I've got my pot of oil and we want that too oh I don't know anything about temperature or time difference Amy she said high temperature before a short amount of time well I mean it has to get hot your my thermometer I'm not like - oh my god okay well safety first that's heating up so from what I can tell the beef is not like seasoned in any way ingredients wise is pretty basic so the fantasy wag you that we got today is not Kobe Wagyu but it's Australian Wagyu from Blackmore farm and it is from a Chateaubriand cut it is about an inch and a half thick and it's $40 I think this is like the smallest most expensive piece of beef I've ever cooked we're not gonna start with that because if I mess it up we only have one so we bought some backup beef Black Angus tenderloins but they seem to be the right size this is the Black Angus that is like seven dollars per tenderloin and this is the Chateaubriand Wagyu which is 40 something dollars this one definitely has better marbling but like still not quite like in the video in Japan but it was the best we could do right it goes flour and then eggs I don't got two eggs but I think that should be fun should I put salt in the flour I don't remember if they salted it I would definitely a salt the outside after it's done frying well anything stick if it comes fresh out of the oil and it just that's like the time to solve right thing oh that's a lot of pink oh and also on the video they cook with chopsticks that's what I'm gonna do I'm about to deliver a beef baby the thermometer says deep fry is near 375 which sounds about right here's our tenderloin fell into three pieces because what did you give her Bing $15 for two tenderloins I had Wagyu beef for the first time this summer at a fancy Japanese restaurant and I cried all right well I'm gonna dip this an egg panko mountains yeah that's Philly a well covered piece of beef should do this little buddy it looks like an apostrophe that can be my test test apiece singing Nikki's face above the pot is very funny from over here all right we're there we're going in and starting a timer this is fun just sitting over here washing your back seat on the front seat good okay that's one minute it's so brown and crispy all right 1:30 salt oh it's definitely rare might be a little too rare it's hard to tell though cuz this size of this guy was also really small let's try the big one see what we can do maybe we can make a sandwich out of that one I remember their beef taking kind of a while to try really maybe it's a lower temp and a longer fry that's 2 minutes and 30 seconds all right let's test it with like the end piece of this guy Wow such puffy bread sauce on both pieces of bread or just one maybe a light coating on both mmm sauce and I think they cut the crust off after the sandwich is a something nice and now I cut it into quarters looks great looks pretty good pretty close right yeah let's give it a go Oh Henner there's not a ton of beef flavor it's mostly just like soft texture with crunchy texture I think you can't go a little less two less fry mm-hmm guys is a little overdone how the floor may be a long minute and a half wait when you take out the meat it's still okay so I'll try it again with my second piece of cheap meat figure out a better cook time I'm hoping this will just stay together when I fry it we're gonna take it down to a minute and a half hopefully get a little bit more of a rare inside and assemble another sandwich cutting the bread at an angle here because not a lot about me is very straight so hopefully I can do a straighter job well that's not a bad slice okay minute 30 oh the piece didn't come off so Oh layer of sauce at the Wagyu Sando place if there's a little bit of meat that makes it not a square it'll cut it a little bit so that'll be more square like that looks a lot better I think this cook time was closer to what we should be doing okay I think this is good you can see the toasty bread the sauce the cuts it adding and my friend Sean's here hi Sean come on I made a cheap beef katsu Sando but you were just in Japan there was just you and you are Japanese yep so you were familiar with the concept of the cut suits and oh yes please enjoy pretty good yeah although the beef is like not super cooked which is good and we ate the expensive one you just pull the meat away from the sandwich then you have to cut it with your teeth right because that has to do the fat content mmm the fattier it is the more it like breaks apart more easily okay well there are no more cheap steaks to futz with it's finally time to face my fears of this very expensive piece of beef I think I'm gonna slice my bread slices and have them ready to go in the toaster it's beef time to up the stakes if you will injure Andrea we're gonna be here while I make it calm in my palms are sweating you're sweating I'm sweating here yes Angela she's beautiful not perfectly round she is should I dab yeah I was talking about dabbing the meat and Adam thought I was gonna like dab dab like a 12 year old boy it's got very nice marbling yeah it's soft it's very tender can I do a deal so much to you what's an idiot say okay what is happening guys okay here she goes by Sandra me a timer yes Fred's toasting I'm very nervous been a minute 30 oh nice color oh that piece about funky that's okay you'll cut that off you're like a coach it's time for Sandra she's big oh wow that's thick a mom and dad behind me you can do it okay I ready it's basically just toasted meat right this is really really ridiculous okay let's make it Wagyu beef I cried I really don't know what's gonna happen here oh the juices are running that's so decadent whether it tastes like daughters marshmallow like a beef mallow mmm this one has a beefiness that the other tube didn't have feel like the fat has a flavor of its own and this one that is present in the others this one the beef is the star I feel like in the other pieces we were talking about the bread and sauce on this one like the beef just really really stands out yeah that's crazy that's good Thank You Annie I heard you were excited to try some beef I was you're not in the rare beef no I'll try anything we thought like we all ate it and it was just bad food really really good yeah someone's life today we had a very expensive piece of Wagyu Chateaubriand that was dredged in flour eggs and panko and then deep-fried until it was rare and then we had some soft fluffy Japanese white bread covered in a katsu sauce with the meat placed on it cut into quarters I can't even imagine what that restaurant is doing with like high tier Japanese Kobe Wagyu beef but I think with whatever a piece of beef you can find if you want to do this at home you totally can I'd say definitely spring for the good Asian bread get a good sauce you need a delicious sandwich whoa I just smell like beef oh yes

Channel: Tasty

Views: 499,303

Rating: 4.8748221 out of 5

Keywords: K_fe, andrew ilnyckyj, buzzfeed, buzzfeed andrew, buzzfeed andrew ilnyckyj, buzzfeed niki, buzzfeed rie, buzzfeed tasty, cooking, eating your feed, eating your feed marathon, eating your feed season 2, food challenge, how to bake, how to cook, niki ang, rie mcclenny, tasty, tasty chefs

Id: fo5lRV_Ms4E

Length: 51min 2sec (3062 seconds)

Published: Thu Nov 14 2019